4 Lip-Smacking One-Pot Stir-Fries Anyone Can Cook

Cooking is one of those simple joys we can all relish in because the hard work always brings about a delicious reward. However, there are five days of the week when that joy is overshadowed by fatigue and unsolicited hunger. We're talking about every single day of the workweek. Who else returns home after a long day Monday through Friday and silently (or loudly) groans at the thought of having to prep a meal? Thankfully there is a solution.

Enter the one-pot (or in this case the one-wok) where everything is literally thrown into one pot. No fuss, no mess, just a delicious meal that you can prepare and eat within 30 minutes or less. You can imagine our delight when we came across Caroline Hwang's new book, Stir-Fry: Over 70 Delicious One-Wok Meals. Not only are they quick and easy, but they're healthy too because they're jam-packed with veggies. Read on to learn how you can make four of her delicious recipes at home.

Heat the wok over a high heat, add 1 tablespoon of the vegetable oil and the carrots and cook for 2 minutes until tender. Add the remaining vegetables and cook for 3–5 minutes until tender. Season and set aside.

Add 1 tablespoon of the vegetable oil to the wok with the rice and crisp the rice for 2 minutes. Lift any stuck rice from the base, stir and crisp for 2 minutes. Return the vegetables to the wok with the sauce and stir.

Remove from the heat and drizzle with sesame oil. Set aside. Heat the remaining oil in the wok and fry the eggs. Divide the rice and vegetables between 2 bowls and top with the fried eggs.

Combine the oil, garlic, ginger, star anise, cinnamon and coriander seeds in a small saucepan and simmer over a low heat, letting the spices and oil infuse for 2 hours. In a small metal or heatproof bowl, combine the remaining ingredients.

When the infused oil is done simmering, pour the hot oil over a sieve into the bowl of Gochugaru mix. Store in an airtight jar for up to 4 weeks.